i can answer that. i do two sizes. street fairs and events using slices i do a 9 inch pie i price it at 2 times a slice. around 7 to 8 dollars.for wineries and events that would be attended by groups i do a 11 inch pie for 11.00 to 12.00 dollars. if you are expecting large numbers of customers that you need to feed quickly go with the 9 inch.you can make and bake them a lot faster than larger pi we did a fair this summer and kept our wait time to under 5 minutes.

I have been doing a 10" pie. Just started buisness less than a month ago....first gig was on October 10th....been so busy I can barely keep up. Did a pumpkin patch festival a couple of weeks ago, first day did 238 pies, second day did over 270. Was set to do the same event last Saturday but due to extremely hard rain event was cancelled at last minute. Couldn't let all those dough balls go to waste so we went to the local homeless shelter where they have a nice covered area for us to set up and fed over 200 homeless in an hour. What a workout that was...lol

I have been doing a 10" pie. Just started buisness less than a month ago....first gig was on October 10th....been so busy I can barely keep up. Did a pumpkin patch festival a couple of weeks ago, first day did 238 pies, second day did over 270. Was set to do the same event last Saturday but due to extremely hard rain event was cancelled at last minute. Couldn't let all those dough balls go to waste so we went to the local homeless shelter where they have a nice covered area for us to set up and fed over 200 homeless in an hour. What a workout that was...lol

Pythonic...At the pumpkin patch event I charged per pie, $7-$10 each depending on toppings: Lennyk...I have a commercial freezer that will hold up to 23 dough trays with 15 6.5 ounce dough balls each for a total of 345 and a commercial refrigeration unit that could hold up to 46 dough trays for a total of 690 dough balls, although would never have that many in the refrigeration unit at one time or else wouldn't have room for other ingredients but in theory I could store over a 1000 dough balls between the 2 units. I have 40 dough trays that I was very lucky to find and purchase from a pizza joint in Portland that closed after only being open for 2 months...some of them had never been used with tags still on them, the rest were like new, got them for about a 1/4 the cost of buying new.

I can store 97 250 g dough balls (12"pie) in my 48" prep table 7 trays with 12 each and 2 artisan trays with6 each. Gues it could be more for 9" but never had to do it. Fridge hold another 12 trays 134 balls + ingredients top shelf. John

guys, when you do catering and it is all you can eat, how do you calculate how many pizzas (let say 12 inches) per customer? In your experience, how many pizzas eat a person in a party like that?thanksnico

guys, when you do catering and it is all you can eat, how do you calculate how many pizzas (let say 12 inches) per customer? In your experience, how many pizzas eat a person in a party like that?thanksnico

I make 10"-11" Pizzas and the tried and true number is 2/3 the total head count. I bring a little more, but that 2/3 always works out correct for me.

I actually count 1.3 pizza per head when preparing dough (220g doughballs). If I sell "all you can eat", I don't want to run out of dough.

I've almost had it happen at a neighbourhoodparty: people were paying individually and really had a mentality like "I paid for it, so I need to get atleast 2 pizza out of it". Average was 2.3 then. Not pretty.

If I have a lot of dough left, I flatten the doughballs a bit- oil the top and sprinkle some salt/rosemary on it and bake them off. Makes for somewhat decent chunks of bread.